Monday, October 15, 2007

ROSEMARY AND VINEFRUIT BLOOMER

WORLD BREAD DAY 2007

On Tuesday the 16th of October 2007, we will be celebrating "World Bread Day". For the second consecutive year, Zorra at "Kochtopf" (Spain) is organizing this event. She will do a big worldwide round-up of our best bread recipes that hail from the 6 continents.

The original World Bread Day (see link) was created by the UIB (International Union of Bakers and Bakers-Confectioners) in order to provide the opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future...

For my second participation to the event (see my post), I thought that I would share with you my latest and most favorite discovery of the moment: a divine "Rosemary And Vinefruit Bloomer" recipe that I found on an Australian blog named "Stuff And Nonesense" and which blew me off my feet!

This marvelous "Rosemary And Vinefruit Bloomer" could be qualified as a harvest bread as it's has a very autumnal touch with it's sultanas and seeds. At the same time it reminds me of a certain Italian bread from Tuscany which is called "Pane Di Ramerino". Thanks to the rosemary, this loaf is staggeringly fragrant. The sultanas add a very gratifying sweetness and fruitiness that goes admirably well with any savory accompaniment. It's beautiful crust is scrumptiously crispy and contrasts delightfully with it's exquisite, smooth, dense and slightly chewy interior.

This full-flavored bread will enchant you whether you decide to couple it with savory food such as rubust cheeses (especially goat's cheese), dried meat, pate, terrine, chutneys and pickles or whether you choose to eat it for breakfast along with jam, honey and even peanut butter and chocolate spread (yes yes!!!). It is mind-blowing either ways!

Method:1. In a large mixing bowl mix the flours and grains with the salt.2. In a small jug, mix the yeast with half the warm water and stir it into the flour, adding enough of the remaining water to produce a soft dough.3. Knead by hand for about 10 minutes, or using the dough-hook attachment of an electric mixer for around 5 minutes, until the dough is shiny and pliable.4. Add the sultanas and rosemary and knead to incorporate thoroughly into the dough.5. Place the dough in a clean bowl, cover and leave in a warm place for around an hour, until it has almost doubled in size.

6. Preheat the oven to 190ºC (375° F) and line a baking tray with baking sheet.

7. Turn out the dough onto a lightly floured surface and knead briefly to expel any excess air.8. Cut in half and shape each portion into a tapered loaf.9. Arrange on the baking tray, cut short parallel slashes at regular intervals, cover with a towel and leave in a warm place to rise again until doubled in size.

10. Bake on the centre shelf for 30–35 minutes until the crust is a warm golden brown and the base sound hollow when knocked.11. Cool on a wire rack and eat within two days.

Remarks:The mixed grains can be found in organic stores or made at home by mixing together the grains of your choice (sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, etc...).The sultanas can be replaced by raisins, dried cranberries or chopped dried figs.If the dough feels a little too sticky while kneading, you can ajust the dough's consistency by adding flour, but remember, the more flour you add while kneading, the heavier and dryer your final loaf will be.

I have always been curious about the bloomer. It looks wonderful! I love sultanas in my bread too, but I am the only one that does. lol. So it's hard for me to make anything with it in there, I know I'll end up eating the whole thing! hahaha